La Cache à Vín

Gault&Millau's review

After spending three years away from the pots and pans, Thierry Galichet (ex- Montrachet) is back, and better than ever. At La Cache à Vín, he and Head Chef Bruno Richeux focus on quintessential French bistro fare. La Cache à Vín is a classic French wine cave, with stone walls lined with bottles, wooden floors and timber furniture with leather seats. Staff in leather aprons provide friendly and attentive service. The menu features French favourites, such as foie gras, escargots and coquilles St Jacques – tender fresh scallops, grilled in the shell and finished with a tomato and coriander butter – and a fluffy soufflé à l’oignon et gruyère with a Kirsch velouté. For mains, try baked spatchcock, rack of lamb or cassoulet Toulouse – a hearty white bean casserole with confit duck leg, Toulouse sausage and smoked pork belly, delivering a timeless blend of flavours and textures. Tempting desserts and a selection of French cheeses round out the menu, along with a range of French wines. PSST! Pick up an excellent French wine to take home from their wine store. Reviewed for the 2019 Guide

Address

215 Wharf Street, Spring Hill
4000 Brisbane

Contact

+61 7 3924 0501

Web site

Opening hours

Monday  12:00 - 00:00
Tuesday  12:00 - 00:00
Wednesday  12:00 - 00:00
Thursday  12:00 - 00:00
Friday  12:00 - 00:00
Saturday 
Sunday 
Publicité

Menus

Some other adresses

joy. restaurant

joy. restaurant

Shop 7, 694 Ann Street, Fortitude Valley, 4000 Brisbane

Σκανδιναβικός Ιαπωνικά Μοντέρνο

Husband and wife team Tim and Sarah Scott, who both previously worked at Sepia and Automata in Sydney, have returned to their hometown of Brisbane to open joy., their extremely intimate restaurant. The restaurant seats a maximum of ten people at a marble bar overlooking the kitchen, where the duo do everything themselves. The style is Japanese and Scandinavian using fresh, local Australian ingredients. The regularly changing menu is available as short (five dishes) or long (eight dishes), with a matching wine option. Start with corn chawanmushi, a divine blend of texture and flavour with a delicate, silky custard, quinoa, salty smoked salmon eggs, disks of pickled sour pumpkin and finely shaved scallop. Cabbage cooked in chicken fat is teamed with crispy chicken skin, pickles and fresh horseradish, topped with micro cranberry leaves – soft, crunchy, sweet and sour, it’s a perfect blend of textures. Slow-cooked black vinegar-glazed beef short rib is sweet and very tender, served with gingered cucumbers and salted daikon. PSST! Oh – and if you are passing, you can call in during the morning for a coffee. Reviewed for the 2020 guide

hôntô

hôntô

Alden Street, Fortitude Valley, 4000 Brisbane

Ιαπωνικά Χωρίς γλουτένη

Head Chef Nathan Lastevec has moved from sister restaurant LONgTIME to head up hôntô with Kogi Ohori from Tokyo. Entry to the restaurant is through a small black door and down a black corridor that leads to a dimly lit space with walls of charred timber. There are two large, sprawling tables and stool seating at the open kitchen bar. The service is quick, friendly and informative. The menu is Japanese-inspired, modern and designed to share. The hôntô drumsticks are savoury ice-cream cones made with seaweed and filled with avocado mousse and raw tuna – small but very tasty. With a shredded pastry wrapping, pork and vegetable siu mai dumplings look like little shredded wheat parcels in a savoury ramen broth – very more-ish. Delivering a wonderful blend of textures and flavours, chunks of lightly seared tuna are laid on top of shredded fennel and daikon, drizzled with a fragrant ponzu sauce and topped off with shredded nori. PSST! hôntô accepts bookings up to 6.30pm. If dining later, you may have to enjoy drinks at the small bar while waiting for a table. Reviewed for the 2019 Guide

e’cco bistro
Selected by Gault&Millau Selection

e’cco bistro

63 Skyring Terrace, Newstead, 4000 Brisbane

Μοντέρνο Αυστραλέζικα Γαλλικά Επιδόρπιο Χωρίς γλουτένη

After 22 years in the CBD, Phillip Johnson’s iconic e’cco bistro has moved to Newstead. Gert Pretorius is the Head Chef overseeing a menu divided into four categories – seafood, meats, vegetables and dessert. The fit-out is fresh, light and more open than before. You can choose to sit at the bar or at the kitchen counter overlooking the busy open kitchen, as well as at standard tables. The tables are quite close, the lighting is bright and the surfaces hard – so the space can be a little noisy when it is busy. The menu is designed to share without the traditional entree/ main format. Sugarloaf cabbage is lightly chargrilled, drizzled with miso and topped with thinly sliced daikon and pickled ginger. Two generous pieces of duck breast are pink with a crispy skin, and complemented with sweet figs, tart shaved goat cheese and a walnut sauce. Tender, juicy Schultz Farm suckling pig with a perfectly crisp crackling is served with crispy beans and a tangy chimichurri sauce. PSST! e’cco bistro offers an excellent range of desserts, including freshly baked choc chip cookies and madeleines. Reviewed for the 2019 Guide

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